The 5 Cake
• Citrus and spices cake
• Limoncello glaze
Citrus and spices cake
Ingredients:
170 g butter
108 g sugar (1)
25 g acacia honey
25 g candied lemon
25 g candied orange
2.5 g 5 spices
30 g eggs
55 g yolks
160 g flour
20 g potato starch
3 g baking powder
40 g almond flour
110 g egg whites
45 g sugar (2)
• In a cutter, finely chop the candied lemon and orange in order to obtain a paste.
• In the bowl of the stand mixer equipped with a flat beater, mix butter, sugar (1), honey, spices and the citrus paste.
• When the mixture is homogeneous, add almond flour, eggs and egg yolks.
• Finish with the flour previously sifted with the baking powder and potato starch.
• Beat the egg whites with the sugar (2).
Gently combine the two preparations.
• Fill the mold up to 1 cm from the edge and bake at 170°C (338°F) for about 40-50 minutes. Let to cool down completely before unmolding.
Limoncello Glaze
Ingredients:
300 g icing sugar
100 g Limoncello
• Mix the icing sugar with the Limoncello.
• Pour over the cake, distributing evenly.
• Put the glazed cake in the oven for 1 minute at 220°C (428°C) in order to crystallize the glaze.
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Let it snow
• Cocoa sponge cake
• Pâte à bombe
• Dark chocolate parfait
• Hazelnut parfait
Cocoa sponge cake
Ingredients:
190 g eggs
90 g sugar
90 g flour
30 g cocoa
• Beat the eggs with the sugar.
• Add the sifted powders while mixing gently.
• Pour into the Tapis Roulade and cook at 220°C (428°F) for about 8 minutes.
• Let it cool down, unmould the sponge cake and cut it.
Pâte à bombe
Ingredients:
165 g sugar
30 g water
105 g yolks
• Mix all the ingredients in a saucepan.
• Always keeping stirred, cook up to 82°C (180°F).
• Transfer the mixture to a stand mixer and whisk until it cools down.
Dark chocolate parfait
Ingredients:
40 g 70% dark chocolate
40 g liquid cream
70 g pâte à bombe
120 g whipped cream
12 g gelatine mass (2 g gelatine powder 10 g water)
Q.S. cocoa grué
• In the microwave heat the liquid cream and pour it over the chopped chocolate to melt it.
• Emulsify with a whisk.
• Add the previously melted gelatine mass and the pâte à bombe.
• Add the whipped cream, mixing gently.
• Add the cocoa grué.
• Fill the smaller cavity of the Inserto Bûche mould and freeze for about 3 hours.
Hazelnut parfait
240 g pâte à bombe
100 g liquid cream
120 g hazelnut paste
330 g whipped cream
36 g gelatin mass (6 g gelatine powder 30 g water)
• Mix the hazelnut paste with the previously heated liquid cream and add also the melted gelatine mass.
• Add the pâte à bombe.
• Finish with the whipped cream, stirring gently.
Assembly
• Join the two silicone parts of the Winter Village mold and place them in the plastic base.
• In the meantime melt 250 g of white chocolate and fill the cavity of the mold distributing it on all sides.
• Flip the mold to remove excess chocolate and create a thin coat.
• Let it crystallize.
• Fill the mold up to 3/4 with the hazelnut parfait.
• Place the chocolate insert and close with the cocoa sponge cake.
• If necessary level with a spatula.
• Freeze for at least 6 hours.
• Unmold and decorate as desired.